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Five Ingredient Corn Soup with Herb Salsa
Recipe

12 INGREDIENTS • 11 STEPS • 1HR 20MINS

Five Ingredient Corn Soup with Herb Salsa

4.5
2 ratings
The recipe calls for a mere four ingredients: corn, butter, onions, and salt. Its success relies on a fun trick: making a quick stock using nothing more than the stripped corn cobs and water. So smart!
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
The recipe calls for a mere four ingredients: corn, butter, onions, and salt. Its success relies on a fun trick: making a quick stock using nothing more than the stripped corn cobs and water. So smart!
1HR 20MINS
Total Time
$6.29
Cost Per Serving
Ingredients
Servings
4
US / Metric
Corn Cob
8
Corn Cobs, peeled
up to 10
Yellow Onion
2
Salt
to taste
White Balsamic Vinegar
to taste
White Balsamic Vinegar
or White wine vinegar or Lemon Juice
Water
9 cups
Water
Herb Salsa
Shallot
3 Tbsp
Shallots
about 1 medium shallot
Lime
2 1/2
Limes, juiced
3 Tbsp juice per 4 servings
Fresh Cilantro
1/4 cup
Fresh Cilantro, Finely Chopped
Jalapeño Pepper
1 Tbsp
Jalapeño Pepper, Finely Chopped
Scallion
2 Tbsp
Scallions
Olive Oil
1/4 cup
Nutrition Per Serving
VIEW ALL
Calories
714
Fat
38.5 g
Protein
12.8 g
Carbs
94.6 g
Add to plan
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Five Ingredient Corn Soup with Herb Salsa
Save
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Author's Notes

The salsa can be covered and refrigerated for up to 3 days.
Cooking InstructionsHide images
step 1
Fold a kitchen towel into quarters and set it inside a large, wide bowl. Use one hand to hold each of the Corn Cobs (8) in place upright atop the kitchen towel; it helps to pinch the ear at the top. With your other hand, use a chef's knife to cut off two to three rows of kernels at a time by sliding the knife down the cob. Get as close to the cob as you can. Save the cobs.
step 1 Fold a kitchen towel into quarters and set it inside a large, wide bowl. Use one hand to hold each of the Corn Cobs (8) in place upright atop the kitchen towel; it helps to pinch the ear at the top. With your other hand, use a chef's knife to cut off two to three rows of kernels at a time by sliding the knife down the cob. Get as close to the cob as you can. Save the cobs.
step 2
In a soup pot, quickly make a corn cob stock: cover the cobs with Water (9 cups) and bring to a boil. Reduce heat and simmer for 10 minutes, then remove the cobs. Set stock aside.
step 2 In a soup pot, quickly make a corn cob stock: cover the cobs with Water (9 cups) and bring to a boil. Reduce heat and simmer for 10 minutes, then remove the cobs. Set stock aside.
step 3
Return the empty pot to the stove and heat over medium heat. Add the Unsalted Butter (1/2 cup). Once it has melted, add the Yellow Onions (2) and reduce heat to medium-low. Cook, stirring occasionally, until the onions are translucent, or blond, about 20 minutes.
step 3 Return the empty pot to the stove and heat over medium heat. Add the Unsalted Butter (1/2 cup). Once it has melted, add the Yellow Onions (2) and reduce heat to medium-low. Cook, stirring occasionally, until the onions are translucent, or blond, about 20 minutes.
step 4
As soon as the onions are tender, add the corn. Increase the heat to high and sauté just until the corn turns a brighter shade of yellow, 3-4 minutes.
step 5
Add just enough stock to cover everything, and crank up the heat to high. Save the rest of the stock in case you need to thin out the soup later. Season with Salt (to taste), taste, and adjust. Bring to a boil, then simmer for 15 minutes.
step 5 Add just enough stock to cover everything, and crank up the heat to high. Save the rest of the stock in case you need to thin out the soup later. Season with Salt (to taste), taste, and adjust. Bring to a boil, then simmer for 15 minutes.
step 6
If you have an immersion blender, use it to carefully blend the soup until it is puréed. If you don't have one, work carefully and quickly to purée it in batches in a blender or food processor. For a very silky texture, strain the soup one last time through a fine-mesh sieve.
step 6 If you have an immersion blender, use it to carefully blend the soup until it is puréed. If you don't have one, work carefully and quickly to purée it in batches in a blender or food processor. For a very silky texture, strain the soup one last time through a fine-mesh sieve.
step 7
Taste the soup for salt, sweetness, and acid balance. If the soup is very flatly sweet, a tiny bit of White Balsamic Vinegar (to taste) can help balance it out.
step 8
For the salsa, in a small bowl, combine the Shallots (3 Tbsp) and juice from Limes (2 1/2) and let sit for 15 minutes to macerate.
step 8 For the salsa, in a small bowl, combine the Shallots (3 Tbsp) and juice from Limes (2 1/2) and let sit for 15 minutes to macerate.
step 9
In a separate small bowl, combine the Fresh Cilantro (1/4 cup), Jalapeño Pepper (1 Tbsp), Scallions (2 Tbsp), Olive Oil (1/4 cup), and Salt (to taste).
step 9 In a separate small bowl, combine the Fresh Cilantro (1/4 cup), Jalapeño Pepper (1 Tbsp), Scallions (2 Tbsp), Olive Oil (1/4 cup), and Salt (to taste).
step 10
Just before serving, use a slotted spoon to add the shallot (but not the lime juice, yet) to the herb oil. Stir, taste, and add lime juice as needed. Taste and adjust salt.
step 11
Serve the soup hot or chilled with salsa spooned over top. Bread on the side is never a bad idea.
step 11 Serve the soup hot or chilled with salsa spooned over top. Bread on the side is never a bad idea.
Tags
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Appetizers
American
Gluten-Free
Shellfish-Free
Dinner
Fall
Vegetarian
Summer
Vegetables
Soup
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